It’s that time of the year when the weather is getting warmer and I start craving raw and cold salads again. This week, at the farmers’ market, I brought home lots of kohlrabi and turnips with the main intention to eat them raw (which is how I like them better anyway).

I know that a lot of people aren’t particularly excited about turnips, and even though I used to share the same opinion, I’ve been rediscovering this vegetable and absolutely loving its versatility. I’ve been enjoying thinly sliced turnips with just a dash of salt and black pepper as a light snack these days – there’s something about its light and yet slightly bitter flavour that I really love.

Anyway, this salad is pretty much like a coleslaw, with lots of crispiness and different textures. I felt I needed to balance that with a smooth dressing, and that’s how I ended up making an apricot-based one. I was really pleased with how it turned out – it’s sweet and tangy at the same time, with just a hint of cumin to make it more complex and intense.

Hi! My name is Joana and I'm a graphic designer from Porto, Portugal. I'm passionate about cooking and this blog is my recipe archive. I cook with natural and seasonal produce and you'll mostly find vegan recipes on this blog, as I'm a vegan myself. Thank you for visiting!

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This site is licensed under a creative commons license. The texts, images and recipes on this website belong to Joana Mendes, unless otherwise stated. If you cite me, please include a link to Veggies on the Counter. In doubt, please ask!